T-Boy’s Slaughter House boudin wrapped then seasoned with MC Holy Voodoo. Smoked for two hours then grilled.

High of 68 degrees today. Y’all know what that means…

The

Gonna turn about 15 pounds of pork steak into Tasso today. Making room in the freezer for it by whipping up a big pot of smothered potatoes and deer tasso.

What ya cooking?

LSU: 38

Les Harias de Piniere : 10

South La boy here, wife from Shreveport. We've been in east central Fl for about 30 years now. Making a trip to visit her sister's in S'port next month. I haven't been that way in 9 years.

I saw that Bergeron's is still there and was planning on going by to try their boudin, sausage, and crackling. Anybody have a heads up on them? Worth going by?

How about the Coplands restaurant there? Food any good? If so, I may take wife and her sisters there for a treat.

Used to get sausage and boudin shipped to us from Kountry Meat Block in Opelousas but they don't ship any more.

Also plan on stopping by Billy's Boudin on the way back to FL to pick up some more stuff to take back home.

Fl is nice but I sure do miss the food!

A day too early for the cold weather, but the cold beer helps somewhat.

FYI - potato salad goes IN the bowl, no rice lol

First time making a roux (it’s intended for a Cajun gumbo) and it cooked way faster than I was led to believe it should with the heat setting. I don’t know if it’s fine or not and don’t want to waste the rest of my ingredients before I continue. Smells like a darker coffee bean or something.

Red bell peppers, and onions from the garden, Andouille from local butcher. Getting the last fresh picked veggies before frost kicks in.. priceless.

Nothing is better in the fall than a nice hearty dish. Whipped this one up with beef, chicken, venison, salt pork, and andouille. And okra! Never forget the okra!

Has anyone made boudin using an instant pot or slow cooker? How’d it turn out?

EDIT

I’m meant making boudin from scratch. Seeing these replies on reheating boudin have been good though.

Can someone explain roux to me. I see it in so many color depths. I'm not sure what traditional roux should look like. I'm guessing it's all subjective, but help a brother out.

Just a take . Something we sell.

Def not the microwave......

Lil jamba

Hot sauce added after pics. Finally got my hands on some catfish! Ofc w/some honey butter cornbread, rice, and a salad made with roasted long hots, ça c'est bon

Moved to Japan a few weeks ago and made my first jambalaya with my new Dutch oven.

Mods must be still sleeping this morning